油茶籽油加工安全关键工艺控制技术研究

Key process control technology of processing safety of oil- tea camellia seed oil

分析了油茶籽油传统生产工艺中对油茶籽油生产及产品安全的影响因素,提出了油茶籽油加工安全新工艺控制技术,详细阐述了新工艺原料预处理采用塔式烘干、低温压榨制油、负压浸出制油、全连续精炼以及冬化自动控制关键工序。并就传统工艺与新工艺在控制加工和产品中有害因素、保留营养物质、产品得率和节能方面的效果进行了对比,新工艺比传统工艺产品得率高出15个百分点,VE保留量多出204.5 mg/kg,角鲨烯含量多出13 mg/kg,而反式脂肪酸、苯并(a)芘未检出。

The factors affecting the production and product satety in traditional processing tecianotogy ot oil -tea camellia seed oil were analyzed, and a novel process control technology of processing safety of oil -tea camellia seed oil was introduced. The key procedures of the novel processing technology inclu- ding tower type drying in material pretreatment process, low temperature pressing, solvent extraction under negative pressure,continuous refining and automatic control technology in winterization process were ex- plained in detail. The harmful factors, retention of nutrients, product yield and energy conservation effect in control processing and product of traditional process and novel process were compared. Compared with traditional process,the product yield and contents of Vr and squalene of noval process increased by 15 percentage points,204.5 mg/kg and 13 mg/kg respectively,and no trans fatty acid and benzo（a） pyrene was detected.